how much is "1 pn sugar"?
>--------------- MESSAGE bread-bakers.v099.n013.2 ---------------
>From: "LuAnn Kessi" <kessi@pioneer.net>
>Subject: Italian Easter Bread
>Date: Wed, 24 Feb 1999 12:16:53 +0000
>
>
> Italian Anise Easter Bread
>
>Recipe By :
>Serving Size : 3 Preparation Time :0:00
>Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 c Milk
> 1 c Sugar
> 6 tb Unsalted butter
> 2 ts Active dry yeast
> 1 pn Sugar
> 1/4 c Cup warm water (105 to 115~)
> 6 To 6-1/2 c unbleached
> -all-purpose flour
> 1 1/2 ts Salt
> 2 ts Baking powder
> 4 Eggs
> 2 tb Pure anise extract
> 1 Egg -- beaten, glaze
> 1 tb Fennel seeds, sprinkling
>
> *Anise extract, or anise flavoring, can be purchased
> at most health-food stores. Or rum can be substituted.
> In medium saucepan or microwave-proof bowl, combine
> milk, the 1 c sugar and butter. Heat, stirring
> occasionally, until butter is melted. Let mixture
> stand until warm, 105-115~. In small bowl, sprinkle
> yeast and pinch of sugar over warm water. Stir to
> dissolve. Let stand until foamy, about 10 minutes. In
> large bowl, with whisk, or in work bowl of heavy-duty
> electric mixer fitted with paddle attachment, place 3
> cups of the flour, salt and baking powder. Make a well
> in center and break the 4 eggs into the well.
> Gradually mix a few tablespoons of the flour into the
> eggs, add the anise extract and yeast and milk
> mixtures, and mix until a soft, smooth, sticky dough
> is formed, about 2 minutes. Add remaining flour, 1/2 c
> at a time, until a soft dough is formed that just
> clears the sides of the bowl, switching to a wooden
> spoon as necessary if making by hand. Turn out dough
> onto a lightly floured work surface and knead until
> smooth and elastic, 2 to 3 minutes, adding only 1 tb
> flour at a time as necessary to prevent sticking. It
> is important that this dough remain very soft, and
> springy. Place in greased deep container, turn once to
> coat the top and cover tightly with plastic wrap. Let
> rise at cool room temperature until doubled in bulk,
> about 12 hours or as long as overnight. Gently deflate
> the dough and let rise again at room temperature until
> doubled in bulk, 1 to 1-1/2 hours. Gently deflate and
> divide the dough into 9 equal portions. On a lightly
> floured work surface, roll each portion into a rope
> 12" long. Using 3 ropes for each braid, braid ropes
> together, tuck under the ends and place each braid
> into a greased 9x5 loaf pan. Alternately place loaves
> on greased or parchment-lined baking sheet. Cover
> loosely with plastic wrap and let rise at room
> temperature until doubled in bulk or 1" above the rims
> of the pans, 45 minutes to 1 hour. 20 before baking,
> preheat oven to 350~. Brush tops with the egg glaze,
> taking care not to let it drip down the sides of the
> pan. Sprinkle with fennel seeds. Bake in center of the
> preheated oven until deep golden brown, 35-40 minutes.
> Remove from oven and immediately turn out onto a rack
> to cool completely. This bread freezes well. Yields
> three 9x5 or free-standing braided loaves each serving
> 10). 150 cal; 4 gr fat; 22% fat.
>
>
>
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